Chicken Pot Pie
2 large chicken breasts, boneless, skinless and cubed
1 bag of frozen mixed vegetables
1/2 cup diced onion
1 stalk of celery
1/2 potato, cubed
2 Tbsp Olive Oil
Salt and Pepper to taste
2 tsp herb d'Provence
1/2 cup chicken broth
3/4 cup Gluten free all purpose baking mix
1/2 cup milk
1 tsp herb d'Provence
1 tsp salt
2 Tbsp melted butter
-->In a cast iron skillet, on medium heat, warm olive oil and brown seasoned chicken cubes.
-->Add celery, onions, and potatoes to skillet. Saute until potatoes are soft. If chicken and onions get a little brown, you can add a Tbsp of chicken broth.
-->In a medium bowl, mix together the topping ingredients together and set aside. Preheat oven to 350*F.
-->Add the mixed vegetables to the skillet with the remainder of chicken broth. Let simmer until the vegetables are defrosted.
-->Smooth topping atop skillet and place in preheated oven. Bake for 35-40 minutes, until top is golden brown.
-->Let rest for 5 minutes before serving.
-->Plate and enjoy!